Heat oil in a Dutch oven or large pot over medium-high heat. Add garlic and sauté for 1 minute. Add fresh tomatoes and sauté another 2-3 minutes.

Stir in stock and diced tomatoes. Bring to a boil and then reduce heat and simmer for 20 minutes.

Carefully pour (or scoop) half of the mixture into a blender and process until smooth. Pour into a bowl and repeat with remaining mixture.

Pour soup back into the pot and stir in the heavy cream over low heat. Garnish with fresh basil and serve.

This content is reviewed regularly and is updated when new and relevant evidence is made available. This information is neither intended nor implied to be a substitute for professional medical advice. Always seek the advice of your physician or other qualified health provider prior to starting any new treatment or with questions regarding a medical condition.